How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

Michael Bom Frøst

doi:10.1016/j.ijgfs.2018.12.002

How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

Michael Bom Frøst

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

10 Citations (Scopus)

Abstract

A frame for successful interdisciplinary collaboration between chefs and scientists is suggested based on the author's experience and background. The author is former director of the now closed Nordic Food Lab. The learning potentials for both parties in these types of collaborations are elaborated.

Original language	English
Article number	100132
Journal	International Journal of Gastronomy and Food Science
Volume	16
Number of pages	4
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2018.12.002
Publication status	Published - 2019

Keywords

Culinary innovation
Food Design Thinking
Interdisciplinarity

Access to Document

10.1016/j.ijgfs.2018.12.002

Cite this

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KW - Interdisciplinarity

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DO - 10.1016/j.ijgfs.2018.12.002

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JO - International Journal of Gastronomy and Food Science

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